A wonderful soup inspired by the delicious taste of the Spanish islands, for children a great alternative would be to use alphabet or animal shaped pasta
1. Place the tomatoes, onion, celery and garlic in a pan with the olive oil. Cover with a tight-fitting lid and cook over low heat, shaking the pan occasionally for 40-45 minutes until the vegetables become very soft.
2. Leave to cool slightly. then spoon the vegetables into a food processor or blender and process until smooth. Press through a strainer to remove the tomato seeds and skins and return to the rinsed out pan.
3. Stir in the stock and tomato puree and bring to the boil, add the pasta and simmer gently for about 8 minutes or until the pasta is tender. Season with salt and pepper to taste.
4. Ladle the soup into warmed soup bowls, sprinkle with basil to garnish and serve immediately.